Australian London Broil

This morning I was reading Doug’s blog Carnivore Confidential and he shared an explanation of a London broil. At the time I just thought it was interesting and commented that I prefer the Canadian version because of the pork sausage stuffing in the tenderised beef.

While I was at work I was thinking for dinner I would be cooking a chicken thigh atop Brussels sprouts and a slice of pumpkin. Something quick and easy after what I knew was going to be a slightly longer day than normal.

When I got home I went to remove the chicken thigh from my refrigerator and started to panic when I couldn’t find it. I thought I may have left it in the boot (trunk) of my car and in the cold weather there had been no smell (of putrefying animal flesh by lovely anaerobic bacteria). I then thought back to what I’ve eaten since grocery shopping on Saturday. I couldn’t remember so I went to my Instagram feed to take a look. Sure enough on Saturday night I had eaten the chicken thigh.

So what to cook for dinner? I had some chicken wings but the wings are for Wednesday night. I spied some beef mince and lup cheong. Then it came to me! Pork stuffed beef just like Doug’s London broil. Well not at all anything like Doug’s broil but still inspired by Doug.

On Instagram tonight I challenged readers to guess what is in my mystery box dinner!

Can you work out what is in this Australian London broil?

Australian London Broil

Australian London Broil
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Instructions
  1. Wrap two lup cheong with beef mince (ground beef)
  2. Rub in some oil
  3. Place five Brussels sprouts into a non-stick bowl and lay the beef mince lup cheong on top
  4. Lay a slice of Tasty Coon cheese on top
  5. Pop this into an oven at 180 °C for 1 hour along with a slice of pumpkin
  6. After 1 hour allow the meat to rest for 10 minutes
  7. Plate up
  8. Shoot a photograph
  9. Eat the dish
  10. Wash the dishes
  11. Write the recipe
  12. Blog (verb)

 

Beef wrapped lup cheong with Brussels sprouts Beef wrapped lup cheong with Brussels sprouts Beef wrapped lup cheong with Brussels sprouts Beef wrapped lup cheong with Brussels sprouts

How would you go about making an Australian London broil?

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12 Responses

    1. Thanks Doug. Lup cheong is Chinese sausage. You’ll find it sliced in fried rice and often sliced and put on top of a bowl of steamed rice. I like it as a light meal protein on a cold Sunday night. Steam some rice with the lup cheong which is then sliced and add a fried egg on top. Add some soy sauce, break the yolk and you have a yolky fatty rice meal. It is quite a fatty sausage and the meat is pork.

      My “Australian London Broil” was a little dry, the lup cheong didn’t have enough fat in it. I should have incorporated some lard into the beef mince (ground beef). Again, thanks for the inspiration 😀

    1. Thanks Barb, the beef was a little dry, if I ever do it again I might add some lard to the beef mince (ground beef).

    1. Thanks Kerry-Anne, when I start adding a little more sugar into my diet sauces would be a good way to help keep it moist. I would have put in a heap of Worcestershire sauce and some barbecue sauce 😀

  1. Gosh I love that Instagram helped you check if you used the chicken thighs. I love it particularly because I do that too 🙂
    I have never heard of London broil but if I ever need a serious serve of protein then I know what to do.

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